杂豆

杂豆粉理化性质和功能特性差异显著。

Physicochemical and functional properties of legumes are significantly different .

冀西北杂豆产业现状、问题与对策

Status , Problem and Countermeasure for Beans Industry in the Northwest Region of Hebei Province

淀粉是杂豆中的主要碳水化合物，其性质直接影响杂豆资源的开发与利用。

Starch is the main carbohydrate in legume , and its properties directly impact on the development and utilization of legume .

杂粮（主要包括谷子、糜子、杂麦、杂豆、高粱等）的能值产出呈现不断下滑的趋势。

Emergy yield of sundry grains ( include millet , sundry wheat , bean and kaoliang , etc. ) decline much .

杂豆粉中淀粉、蛋白质、脂肪和灰分含量对其理化性质和功能特性有影响。

The physicochemical and functional properties of legume flours are affected by the content of starch , protein , crude fat and ash .

本公司主要经营范围是杂粮、杂豆、油料作物、玉米等农副产品加工和销售。

The Companys main business scope is miscellaneous grains , miscellaneous bean , oil crops , corn , and other agricultural processing and marketing .

通过研究明确了杂豆粉组成成分与功能特性和抗氧化性的关系，杂豆淀粉分子结构与杂豆淀粉理化性质的关系，揭示了杂豆粉及其淀粉低消化性与淀粉组成及分子结构之间的关系。

Also , the relationship between the low digestibility of legume flours and their starches and the starch composition and molecular structure has been revealed .

杂豆淀粉经蒸煮后水解速率较蒸煮前明显加快，其抗消化能力不及杂豆粉。

Compared with uncooked starches , the hydrolysis rate of cooked starches speeds up obviously . The anti-digestibility of starches is not as good as legume flours .

为充分发挥该地区特用优质杂豆优势，促进优质无公害农业产业的发展，提供了可靠的依据。

Provide dependable basis for giving full play to advantage of special use , good quality of beans in this region and promoting development of good quality , pollution-free agricultural industry .

为此，有必要对杂豆粉和杂豆淀粉的性质进行系统研究，以期为开发和利用杂豆资源提供理论依据和指导。

Therefore , it is necessary to study the physicochemical and functional properties of legume flour and its starch to provide theoretical basis and guidance on the exploitation and utilization of legume .

杂豆淀粉酸水解符合两阶段模型，其水解速度明显低于马铃薯淀粉和玉米淀粉，淀粉水解率随水解时间的延长而增大。

Acid hydrolysis of legume starches shows a two-stage model . Their acid hydrolysis rates are much lower than that of potato and corn starch . Starch hydrolysis rate increases with the extension of time .

研究结果为杂豆资源的开发和利用提供了基础理论依据，为杂豆及其淀粉深加工和功能食品开发具有重要的指导作用。

These results will provide the basic theory for developing and using of legume resources , and have an important role in guiding the deep processing of flours and their starches , and the development of functional foods .

主要结论如下：杂豆中淀粉含量和蛋白质含量高，必需氨基酸含量丰富，氨基酸组成符合人体需要，蛋白质营养价值高。

The main conclusions are as follows : The starch and protein content of legumes is high . Their essential amino acids are rich . And their amino acid compositions are consistent with the human body need . The nutritional value of protein in legumes is high .